Chocolate cake is my favorite, and I set out to make the perfect chocolate cake by using only dark chocolate. This Double Dark Chocolate Cake is only for the serious chocolate fans. Not too sweet and very addicting! You’ve been warned!
Ya’ll, this cake…OH-M-GEEE! <— in that high pitched cheerleader voice! If you love chocolate, specifically dark chocolate, then this cake will make you weak in the knees. It is the only chocolate cake recipe you’ll ever need, in my opinion. According to Kayla, my daughter who doesn’t like chocolate cake at all, this is now her favorite chocolate cake! Woohoo!
Kayla tends to not like chocolate cake because she says that, “it’s too sicky sweet.” Well, good thing that this one is dark chocolate on dark chocolate, and that sicky sweet isn’t any where in sight!
I took my favorite chocolate cake recipe and played with dark chocolate until I got what I was looking for. I wanted rich, fudgy, moist, and best of all perfection. That is what I got when I made this cake. It has now been requested by my girls to make this cake the next family gathering where I’m supposed to make and take cake. Ok, you got it!
I am not a cake decorator by any means, but every time that I make a cake, I practice another idea. The Lemon Cake with Cream Cheese Frosting had the swirls on the top, The Very Best Red Velvet Cake had the lines on the sides with the addition of cake crumbs on the top (that helps hide any imperfections), and then this Double Dark Chocolate Cake, I wanted to make those chocolate curls that I see on so many cakes. Y’all, it’s easy!
I bought a semi-sweet 60% cacao chocolate bar, and used my vegetable peeler, and wallah! I just made a bunch (probably about 1/4th of the bar) and piled them on top, again to hide any imperfections. I am trying to my hardest to smooth the sides, but to be honest, this frosting is thick. When hardened, it totally resembles fudge. I just couldn’t get it smooth, and finally gave up. Everyone was impressed with the top and didn’t say anything about the sides.
Did I tell y’all that I made this Double Dark Chocolate Cake for my birthday? Yep, I did! I love chocolate cake, and after having everything but chocolate cake here lately, I knew that this was gonna happen for my birthday. I sliced this cake into 16 small slices so that I could devour one.
I set out the beginning of June to get back on track with my eating, and figured out that by slicing this cake into 16 slices that I could enjoy it while staying within my calories for the day. Yay!!
Double Dark Chocolate Cake
Chocolate cake is my favorite, and I set out to make the perfect chocolate cake by using only dark chocolate. This Double Dark Chocolate Cake is only for the serious chocolate fans. Not too sweet and very addicting! You've been warned!
- 1 3/4 cup flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup Hershey Special Dark Cocoa Powder
- 2 cups sugar
- 1/2 cup hot black coffee
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 stick butter, softened to room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 cup Hershey Special Dark Cocoa Powder
- 4 1/2 cups powdered sugar
- 1/2 cup milk
Preheat oven to 350 degrees. Line two 9 inch round cake pans with parchment paper. (I always trace the bottoms onto parchment paper, and cut them out to fit) Spray the pans and parchment paper with non-stick cooking spray. Set aside.
In a large bowl attached to a stand mixer, add all of your dry ingredients. Turn it on low to mix together.
Add the coffee, buttermilk, oil, vanilla, and eggs. Turn the mixer on medium and beat for two minutes.
Pour the batter evenly into the two prepared cake pans. Bake for 28 to 32 minutes, or until a tooth pick inserted in the center comes out clean. Allow to cool for 10 minutes before removing the cakes and placing on cooling racks to cool completely.
In a large bowl attached to the stand mixer beat the butter for about two minutes, until nice and creamy.
While the mixer is on low, pour in the vanilla, salt, and cocoa powder. Once incorporated, start adding the powdered sugar slowly. I usually add the milk when I'm at the second cup of powdered sugar. Once all ingredients have been added, beat for 3 to 4 minutes until nice and combined.
Frost completely cooled cakes.
Optional: For the curls, I used a semi-sweet 60% cacao chocolate bar from the baking section. Using a vegetable peeler, I peeled until I got enough to fill the center of the top of the cake. I used about 1/4th of the bar.